Beef and medley of mushroom pie filling/Mug Pies
Ok, those mushrooms... Of course they will go very well indeed with the cubed stewing steak I have, so I opt for a beef and medley of mushroom pie. First to make the filling:
450g diced stewing beef
1 oz butter
1 large onion, sliced
1/2 pack closed cup mushrooms, sliced
1 tbsp soy sauce
1/2 pint beef stock
pinch of salt
good grind of black pepper.
150g oyster mushrooms, chopped or ripped
1/2 25g pack procini mushrooms, re-hydrated
Heat oil in a casserole pan that is suitable for the oven.
Brown the meat in the pan, than remove to a warm plate.
Add the butter and the onions, turn the heat to the lowest setting and allow the onions to soften and sweeten in the butter/oil mixture for 10 mins.
After this time, add the closed cup mushrooms and cook for a further 3-4 mins on the low heat.
Return the beef to the pan, then add the soy sauce and stock.
Season and stir, then pop on a lid and put the dish into the oven on 150 C.
The 'stew' can sit here gently cooking for up to 4 hours.
When you are ready, re-hydrate the porcini mushrooms by covering with boiling water and leaving to soak for 10 mins.
Meanwhile, chopped or rip up the oyster mushrooms.
Place both mushrooms into the mix, stir and gently heat through for 10 mins over a low heat.
The 'stew' is now ready to use as filling for your pie.
I have been looking for small individual pie dishes for a while now. Today, I looked again, in hope that I might find something interesting. However, whilst searching, I had a moment of inspiration, and came up with the idea of 'Mug Pies'. A pie in a mug, with a pastry top. Perfect for dipping chips into!
So, dinner was decided. I would have a go and make my pies in some white mugs I had replaced (but luckily kept). The filling went in, then I rolled a puff pastry top, measuring the circle a little larger than the diameter of the lip of the mug. I cut a cross in the middle to allow steam to escape before I placed the lid on the mug. this cross would end up being the ideal place to make a hole big enough to dip your chips into the mushroom-y gravy!
It was also goodbye to the mash potato I had planned, because this had to be pie and chips! Off H and I went to our favourite local chippy to get some good ol' fashioned fried chips - no, not healthy, but who cares?!
The plate was topped off with peas, which could be popped into the mug once the top was off. The finishing treat was pouring the bottom of the pie out of the mug and over your chips and peas (only do this if you love chips and gravy).
It was great fun and it received some good feedback from R :-) Definitely worth another try on another day and I can now stop looking for my perfect pie dishes - I have found something much better.
Just time tonight to prepare some Chilli for tomorrow's dinner (see recipe in March). We are planning a day out, so coming home to dinner ready to go will be very nice!
450g diced stewing beef
1 oz butter
1 large onion, sliced
1/2 pack closed cup mushrooms, sliced
1 tbsp soy sauce
1/2 pint beef stock
pinch of salt
good grind of black pepper.
150g oyster mushrooms, chopped or ripped
1/2 25g pack procini mushrooms, re-hydrated
Heat oil in a casserole pan that is suitable for the oven.
Brown the meat in the pan, than remove to a warm plate.
Add the butter and the onions, turn the heat to the lowest setting and allow the onions to soften and sweeten in the butter/oil mixture for 10 mins.
After this time, add the closed cup mushrooms and cook for a further 3-4 mins on the low heat.
Return the beef to the pan, then add the soy sauce and stock.
Season and stir, then pop on a lid and put the dish into the oven on 150 C.
The 'stew' can sit here gently cooking for up to 4 hours.
When you are ready, re-hydrate the porcini mushrooms by covering with boiling water and leaving to soak for 10 mins.
Meanwhile, chopped or rip up the oyster mushrooms.
Place both mushrooms into the mix, stir and gently heat through for 10 mins over a low heat.
The 'stew' is now ready to use as filling for your pie.
I have been looking for small individual pie dishes for a while now. Today, I looked again, in hope that I might find something interesting. However, whilst searching, I had a moment of inspiration, and came up with the idea of 'Mug Pies'. A pie in a mug, with a pastry top. Perfect for dipping chips into!
So, dinner was decided. I would have a go and make my pies in some white mugs I had replaced (but luckily kept). The filling went in, then I rolled a puff pastry top, measuring the circle a little larger than the diameter of the lip of the mug. I cut a cross in the middle to allow steam to escape before I placed the lid on the mug. this cross would end up being the ideal place to make a hole big enough to dip your chips into the mushroom-y gravy!
It was also goodbye to the mash potato I had planned, because this had to be pie and chips! Off H and I went to our favourite local chippy to get some good ol' fashioned fried chips - no, not healthy, but who cares?!
The plate was topped off with peas, which could be popped into the mug once the top was off. The finishing treat was pouring the bottom of the pie out of the mug and over your chips and peas (only do this if you love chips and gravy).
It was great fun and it received some good feedback from R :-) Definitely worth another try on another day and I can now stop looking for my perfect pie dishes - I have found something much better.
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| Beef and a Medley of Mushroom Mug Pie served with plenty of chips to dip! |
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